The impact of food safety practices on organizational performance

• Published in: Current Issues in Hospitality and Tourism Research and Innovations
• Main Author: Saad M.; See T.P.; Adil M.A.M.; Moginon D.F.
• Format: Book chapter
• Language: English
• Published: CRC Press 2012
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85055208541&partnerID=40&md5=0b5650081e607f1e8dc96fe41dfb4f9c

Food service is an on-going business dealing with the preparation and service of food and beverage outside the home. To date, the trend of eating out has become a new concept globally. The current scenario has caused the food service industry to continuously be in demand. However, the demand in food service industry has certain challenges including food safety that is likely to cause business interruptions including caterers’ retention. Parallel to the good practices in the workplace, literature to-date contextualize food safety practices as prevention practices in preparing and accomplishing food handlers’ work tasks related to food preparation. Food handlers have a primary role to play for the future of the foodservice industry. This paper conceptually discusses the link on food safety practices and organizational performance. © 2012 Taylor & Francis Group, London.